ON THE BORDER, cheese enchilada vs. Restaurant, Chinese, sweet and sour pork vs. Restaurant, Mexican, cheese enchilada
Side-by-side comparison of nutrient values per 100g edible portion, sourced directly from the U.S. Department of Agriculture's FoodData Central (FDC) - SR Legacy reference foods and FDC Foundation foods (April 2026 release). Each value reflects USDA's standardized laboratory analysis methodology under USDA data-documentation methodology.
ON THE BORDER, cheese enchilada has the most protein of the foods compared, at 11.7 g per 100g.
| Nutrient | ON THE BORDER, cheese enchilada | Restaurant, Chinese, sweet and sour pork | Restaurant, Mexican, cheese enchilada |
|---|---|---|---|
| Protein | 11.7 G | 8.9 G | 11.2 G |
| Total lipid (fat) | 17.7 G | 15.7 G | 18.5 G |
| Carbohydrate, by difference | 16.2 G | 23.3 G | 15.4 G |
| Energy | 271 KCAL | 270 KCAL | 273 KCAL |
| Total Sugars | 2.9 G | 10.3 G | 2.6 G |
| Fiber, total dietary | 1.8 G | 1 G | 1.9 G |
| Calcium, Ca | 293 MG | 46 MG | 314 MG |
| Iron, Fe | 0.71 MG | 3.1 MG | 0.66 MG |
| Potassium, K | 176 MG | 152 MG | 140 MG |
| Sodium, Na | 561 MG | 304 MG | 528 MG |
| Cholesterol | 41 MG | 24 MG | 42 MG |
| Fatty acids, total trans | 0.42 G | 0.09 G | 0.54 G |
| Fatty acids, total saturated | 7.5 G | 2.7 G | 8.4 G |
Values shown are per 100g edible portion from Source: USDA FoodData Central Retrieved and formatted by GetFoodFacts Editorial. For interactive comparison of up to three foods with macro bars and charts, use the main compare tool.